Vegetable Potstickers Recipe

For an all-around meal, its best to begin with a nice starter that eases you into the feast—something not too heavy but full of flavor that will keep your diners happily waiting for more. For a true treat that will have guests thinking you are a true whiz in the kitchen, try TImmineri’s vegetable potstickers, which are surprisingly easy to make.

These golden brown treats are the belle of the herbivore ball, with many a staunch carnivore hoarding the plate for their own. And for those who can’t get enough protein, add a pinch of shredded chicken or pork to the mix.

Vegetable Potstickers

24 servings

4 tablespoons canola oil, divided

1 red onion, thinly sliced

1 tablespoon ginger, minced

1 cup mushrooms, sliced

1 cup cabbage, shredded

1 cup carrot, shredded

1 teaspoon freshly ground pepper

Salt to taste

¼ cup cilantro, chopped

1 package wonton skins (also called gyoza)

2 tablespoons water

Preparation

Heat 2 tablespoons of oil in a skillet and add onion, ginger and mushrooms. Cook over medium-high heat until vegetables begin to soften. Add cabbage, carrots, pepper and salt to taste; cook for two more minutes. Remove vegetables from heat; drain and add cilantro when cooled.

Place a teaspoon of vegetable mixture on one half of each wonton skin. Fold the opposite halves over to make half-moon dumplings, keeping the bottoms flat. Press edges firmly together, making sure they are closed to prevent filling from leaking out.

Heat 2 tablespoons of oil in a nonstick skillet and brown bottoms of dumplings. Add water and immediately cover to steam the dumplings. Cook dumplings until the water has evaporated and the bottom gets crispy again and sticks to the pot. Serve warm with soy sauce and vinegar for dipping.

The official chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally grown and harvested produce and seafood, Timineri creates recipes that imbue that Fresh From Florida flavor. For more on Chef Justin, click here.

Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes from Timineri's kitchen, click here.